Breakfast Banh Mi Recipe
Two farm fresh eggs topped with house carrot-daikon pickle, fresh jalapeño and cilantro from Arkansas Natural Produce (Malvern, AR), house garlic mayo, hoison, and sriracha. Served with toasted baguette slices and small side salad
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Ingredients
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Main Ingredients
Carrot-Daikon Pickle
Garlic Mayo
Side Salad
Method
Pickling the Vegetables
- 1
Prepare the Pickles
In a bowl, combine the sliced carrot and daikon. In a separate bowl, whisk together white vinegar, sugar, and salt until dissolved. Pour the vinegar mixture over the vegetables, cover, and let them pickle in the refrigerator for at least 30 minutes.
Garlic Mayo Preparation
- 2
Make the Garlic Mayo
Mince the garlic cloves and mix them into the mayonnaise in a bowl. Stir well to combine, then set aside.
Cooking Eggs
- 3
Assembling the Banh Mi
- 4
Preparing the Side Salad
- 5
Toss the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Toss gently to combine.
